Description
These Garlic Parmesan Chicken Meatloaves are a flavorful and protein-packed twist on the classic meatloaf, combining lean ground chicken with garlic, parmesan cheese, and Italian herbs. Perfectly baked to juicy perfection, they make a delicious and easy weeknight dinner option.
Ingredients
Scale
Meatloaf Mixture
- 1 lb ground chicken (preferably lean)
- 1/2 cup bread crumbs
- 1/2 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 egg
- 1/2 small onion, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
For Greasing
- 1 tablespoon olive oil (for greasing or cooking)
Instructions
- Preheat the Oven and Prep Your Pan: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with olive oil or line it with parchment paper. Optionally, use a loaf pan to make shaping easier.
- Combine the Ingredients: In a large bowl, mix together ground chicken, bread crumbs, grated parmesan cheese, minced garlic, egg, finely chopped onion, dried oregano, dried basil, salt, and black pepper. Mix thoroughly but avoid overworking the mixture to keep it tender.
- Form the Meatloaves: Divide the mixture into 4 equal portions. Shape each portion into an oval-shaped loaf and place them on the prepared baking sheet, leaving space between each loaf.
- Bake to Perfection: Bake in the preheated oven for 20-25 minutes until the internal temperature reaches 165°F (74°C). If you don’t have a meat thermometer, ensure the meatloaves are no longer pink inside and juices run clear.
- Serve and Enjoy: Allow the meatloaves to rest for a few minutes after baking. Garnish with fresh parsley or extra parmesan cheese if desired before serving.
Notes
- Use lean ground chicken for a healthier option but avoid very lean varieties that may make the meatloaf dry.
- For added moisture, you can add 1-2 tablespoons of milk to the mixture if desired.
- Ensure not to overmix the meat mixture to keep the meatloaves tender.
- Check internal temperature with a meat thermometer for safe consumption.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
